Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2–3 tbsp olive oil
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 1 tbsp balsamic vinegar or lemon juice (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the sprouts: Wash, trim the ends, and cut the Brussels sprouts in half.
- Season: In a large bowl, toss the sprouts with olive oil, salt, pepper, and garlic powder (if using). Make sure they’re evenly coated.
- Arrange on the baking sheet: Spread them out in a single layer, cut side down for maximum crispiness.
- Roast: Place in the oven and roast for 20–25 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Serve: Drizzle with balsamic vinegar or a squeeze of lemon juice for extra flavor, and serve immediately.
If you’d like, I can also give you a gourmet version with parmesan, honey glaze, or bacon to make them even more irresistible.